CAVATAPPI CARBONARA WITH COCONUT BACON

Convincing a skeptic that vegan dishes can actually be creamy won’t be difficult after they try this dish. A classic carbonara is typically made with eggs, cream, parmesan and bacon. This plant-based version has all the flavour and decadence of the traditional pasta dish, but without using any animal ingredients. The creamy sauce is made from soaked cashews, cooked potatoes, and soft tofu.

The cavatappi (I used Banza brand, which is featured in our Chickpea Revolution Cookbook), is made entirely from chickpeas so it’s high in protein and gluten-free. It maintained its shape and al dente texture perfectly, even after mixing with the warm sauce. Our leftovers the next day were delicious and not even slightly mushy.

I typically purchase my coconut bacon from health food stores, but I found a simple 4-ingredient recipe online here. It was quick to make and I’ve got a good amount remaining to use this week in other recipes.

This pasta is perfect for a special night in or for entertaining at home. Kids love it too!